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Breakfast

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Rhubarb Bread Recipe

Rhubarb Bread Ingredients:

Rhubarb Bread Recipe
Rhubarb Bread Recipe

Bread:

  • 1 1/2 cups brown sugar
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups diced rhubarb

Topping:

  • 1/2 cup white sugar
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon

Directions:

  1. Pre-heat oven to 350 levels F (175 levels C). Grease a 5×9-inch loaf pan.
  2. Mix brown sugar, vegetable oil, egg, buttermilk, flour, sodium bicarbonate, salt, and rhubarb, in exact order and stirring after each addition, together inside a bowl until batter is simply combined pour in to the prepared pan.
  3. Mix whitened sugar, butter, and cinnamon together inside a bowl until crumbly gently press onto batter.
  4. Bake within the pre-heated oven until a toothpick placed in the heart of the bread arrives clean, about one hour.

Rhubarb Bread Recipe is ready to serve.

Spicy Squash Muffins Recipe

Spicy Squash Muffins Ingredients:

Spicy Squash Muffins Recipe
Spicy Squash Muffins Recipe
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups cubed butternut squash
  • 2 tablespoons minced fresh ginger root
  • 1 lemon, zested and juiced
  • 1 cup light cream
  • 1 cup white sugar
  • 1/2 cup quick-cooking oats
  • 2 eggs, beaten

Directions:

  1. Pre-heat oven to 375 levels F (190 levels C). Grease 12 muffin cups or line with paper inserts.
  2. Whisk flour, baking powder, and sodium bicarbonate together inside a bowl.
  3. Place butternut squash inside a soup pot and canopy with water provide a boil. Reduce warmth to medium-low and simmer until tender, 15-20 minutes. Drain and transfer squash to some bowl mash having a potato masher until smooth. Add ginger root, lemon zest, and fresh lemon juice mix well.
  4. Mix cream, sugar, oats, and eggs together inside a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is simply combined fill muffin cups 3/4-full.
  5. Bake within the pre-heated oven until a toothpick placed in the heart of a muffin arrives clean, about twenty minutes. Allow muffins to awesome for five minutes within the muffin cups before moving to some serving plate.

Spicy Squash Muffins Recipe is ready to serve.

Oranginger Smoothie Recipe

Oranginger Smoothie Ingredients:

Oranginger Smoothie Recipe

  • 1 orange, peeled
  • 2 carrots, peeled and cut into chunks
  • 1/2 cup red grapes
  • 1/2 cup ice cubes
  • 1/4 cup water
  • 1 (1 inch) piece peeled fresh ginger

Directions:

  1. Blend orange, celery, grapes, ice, water, and ginger root inside a blender until smooth.

Oranginger Smoothie Recipe is ready to serve.

Stellar Kale Smoothie Recipe

Stellar Kale Smoothie Ingredients:

Stellar Kale Smoothie Recipe
Stellar Kale Smoothie Recipe
  • 1 cup chopped fresh pineapple
  • 8 pitted dates
  • 1 tablespoon vanilla extract
  • 1/4 cup frozen blackberries, or to taste
  • 1/2 cup chopped kale leaves
  • 1 cup chopped frozen pineapple

Directions:

  1. Blend fresh pineapple, dates, and vanilla flavoring together inside a Vitamix® or blender until smooth, about 90 seconds. Add blackberries and blend, about 90 seconds. Add kale and blend, about 90 seconds repeat for 90 seconds more. Add frozen pineapple and blend until smooth, about 90 seconds.

Stellar Kale Smoothie Recipe is ready to serve.

Tuxedoville’s Rhubarb Muffins Recipe

Tuxedoville’s Rhubarb Muffins Ingredients:

Tuxedoville's Rhubarb Muffins Recipe
Tuxedoville’s Rhubarb Muffins Recipe
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg (optional)
  • 1 1/4 cups diced rhubarb
  • 1/3 cup raisins
  • 1 cup buttermilk
  • 1 cup lightly packed brown sugar
  • 1/4 cup butter, melted
  • 1 large egg

Directions:

  1. Pre-heat oven to 350 levels F (175 levels C). Grease 12 muffin cups or line with paper muffin inserts.
  2. Whisk flour, sodium bicarbonate, baking powder, salt, cinnamon, and nutmeg together inside a bowl stir rhubarb and raisins into flour mixture.
  3. Whisk buttermilk, brown sugar, melted butter, and egg together inside a large bowl stir flour mixture into buttermilk mixture just until all elements are moistened. Divide batter evenly in to the prepared muffin cups.
  4. Bake within the pre-heated oven until a toothpick placed in to the center arrives clean, about 25 minutes. Awesome within the pans for any couple of minutes before getting rid of from pan. Serve warm or at 70 degrees.

Tuxedoville’s Rhubarb Muffins Recipe is ready to serve.

South African Koeksisters Recipe

South African Koeksisters Ingredients:

South African Koeksisters Recipe
South African Koeksisters Recipe

Soaking Syrup:

  • 3 cups white sugar
  • 2 cups water
  • 3 1/4-inch-thick slices peeled fresh ginger
  • 1/2 lemon, zested in large strips
  • 1 teaspoon lemon juice

Koeksisters:

  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into chunks
  • 1/2 cup milk
  • 2 cups oil, or as needed

Directions:

  1. Mix sugar, water, ginger root, lemon zest, and fresh lemon juice together inside a soup pot provide a boil, reduce warmth to medium, and prepare for ten minutes. Awesome syrup to 70 degrees, transfer to some container, and refrigerate until tastes blend, 8 hrs to overnight.
  2. Sift flour, baking powder, and salt together inside a bowl. Rub the butter in to the flour mixture together with your tips of the fingers until mixture includes a cornmeal texture. Add some milk mix until an even dough forms. Wrap the dough in plastic wrap and allow it to relaxation for just two hrs.
  3. Turn the dough out onto a gently floured work surface and roll right into a 5×14-inch rectangle about 1/4-inch thick. Cut the dough into 28 1/2-inch wide strips. Twist pairs of strips together and pinch the finishes together. Repeat for all those strips. Cover strips having a flannel and let relaxation for fifteen minutes.
  4. Warmth a couple of-inches of oil inside a deep-fryer or large soup pot to 350 levels F (175 levels C). Convey a wire rack on the baking sheet.
  5. Pour a few of the cold syrup right into a bowl and return remaining syrup towards the refrigerator.
  6. Employed in batches, fry koeksister twists in herbal until twists swell and therefore are golden brown, two to five minutes. Remove koeksisters from herbal having a slotted spoon and immediately immerse in cold syrup for ten seconds. Transfer drenched koeksisters to prepared wire rack to awesome. Replenish cold syrup as necessary.

South African Koeksisters Recipe is ready to serve.

Chocolate Chip and Cranberry Scones Recipe

Chocolate Chip and Cranberry Scones Ingredients:

Chocolate Chip and Cranberry Scones Recipe
Chocolate Chip and Cranberry Scones Recipe
  • 1 3/4 cups all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled butter, cut into pieces
  • 1/2 (12 ounce) bag semisweet chocolate chips
  • 1/4 cup dried cranberries
  • 1/4 cup almond milk, or more as needed
  • 1 teaspoon vanilla extract

Directions:

  1. Pre-heat oven to 400 levels F (200 levels C).
  2. Mix flour, sugar, baking powder, and salt together inside a mixer add butter and process before the resulting mixture resembles breadcrumbs. Transfer mixture to some large mixing bowl.
  3. Stir choc chips and red grapes in to the flour mixture. Add vanilla flavoring 1 tablespoon at any given time, mixing it in to the flour mixture together with your hands or perhaps a spoon.
  4. Whisk almond milk and vanilla flavoring together in a tiny bowl and stir in to the mixture using the final inclusion of almond milk, massaging the resulting dough manually until it starts to get together, adding extra almond milk when needed to really make it moist enough to become workable.
  5. Turn the dough out onto a gently floured surface and knead briefly, for 5 or 6 turns. Roll the dough into 11 basketball-sized spheres and flatten so that they look like a pancake about 3/4-inch thick arrange onto a baking sheet.
  6. Bake within the pre-heated oven until golden brown, 12 to 14 minutes.

Chocolate Chip and Cranberry Scones Recipe is ready to serve.

Quick Creamed Ham and Eggs Recipe

Quick Creamed Ham and Eggs Ingredients:

Quick Creamed Ham and Eggs Recipe
Quick Creamed Ham and Eggs Recipe
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 1/4 cups milk
  • 1 cup diced cooked ham
  • 4 hard-cooked eggs, chopped
  • 4 biscuits

Directions:

  1. Melt butter inside a large soup pot over low warmth. Stir flour, mustard, salt, and pepper into butter until mixture is smooth and bubbly. Remove from warmth and add milk. Go back to warmth and produce to some boil, stirring constantly boil until mixture thickens, about one minute.
  2. Stir pork and eggs into milk mixture and prepare until heated through. Spoon creamed pork and eggs onto biscuits.

Quick Creamed Ham and Eggs Recipe is ready to serve.

Purple Moose – Canadian Smoothie Recipe

Purple Moose – Canadian Smoothie Ingredients:

Purple Moose - Canadian Smoothie Recipe
Purple Moose – Canadian Smoothie Recipe
  • 15 ice cubes
  • 1 ripe banana
  • 1/2 cup vanilla rice milk
  • 1/4 cup fresh blueberries
  • 2 tablespoons natural peanut butter
  • 2 tablespoons maple syrup

Directions:

  1. Mix ice, blueberry, grain milk, blueberries, peanut butter, and walnut syrup inside a blender blend on low speed. Increase speed to medium-high and blend until smooth.

Purple Moose – Canadian Smoothie Recipe is ready to serve.

Pineapple Sage-Scented Challah French Toast Recipe

Pineapple Sage-Scented Challah French Toast Ingredients:

Pineapple Sage-Scented Challah French Toast Recipe
Pineapple Sage-Scented Challah French Toast Recipe
  • 1/2 cup 1% milk, divided
  • 1/4 cup fresh pineapple sage leaves
  • 1 egg, beaten
  • 2 teaspoons brown sugar
  • 1 splash vanilla extract
  • 2 thick slices raisin challah bread
  • 1 tablespoon vegetable oil, or as needed

Directions:

  1. Stir 1/4 milk and sage leaves together inside a microwave-safe bowl. Microwave for one minute awesome. Strain and discard leaves and reserve ‘scented’ milk.
  2. Whisk remaining milk, egg, brown sugar, and vanilla flavoring together inside a bowl. Add sage-perfumed milk to egg mixture and whisk.
  3. Soak challah bread slices within the egg mixture until saturated, a couple of minutes per side.
  4. Warmth vegetable oil inside a large skillet over medium-high warmth. Prepare drenched bread slices in herbal until golden and crispy, two to three minutes per side.

Pineapple Sage-Scented Challah French Toast Recipe is ready to serve.